It couldn't be easier to get this savory stir-fry on the table, because it uses canned chicken and whatever vegetables you have on hand. No need for take-out tonight!
Step 1
Stir the cornstarch, 1 cup broth, soy sauce and ginger in a small bowl until the mixture is smooth.
Step 2
Heat the vegetables and remaining broth in a 10-inch nonstick skillet over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Step 3
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Stir in the chicken and cook until the mixture is hot and bubbling. Serve the chicken mixture over the rice.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
